“I’ve never met a sweet potato that I didn’t like,” says Andrea Reusing, chef of Lantern restaurant in Chapel Hill, NC, who uses pantry staples (chiefly, rice wine and honey) to make this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy. You needn't worry about finding white sweet potato—any variety will work with this delicious glaze. Serve them alongside roast duck or pork chops.
Recipe information
Yield
4 Servings
Ingredients
2
1
2
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. Place a well- seasoned 8"–10" cast-iron skillet in oven.
Step 2
Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 450° until tender around edges but still hard in center, 30–35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Step 3
Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"–1 1/2"-thick rounds. Add to mirin mixture; toss to coat.
Step 4
Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15–20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5–7 minutes longer.
Step 5
Transfer sweet potatoes to a platter. Add 2 Tbsp. water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.